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Homecooked scallops and lemon

Name: Homecooked scallops and lemon
Yield: 4
Ingredients: 12 Scallops (Main); 2 Lemons (Main); 500 g Potatoes, baked in the oven at 180C, salted then pushed through a sieve; 1 kg Sugar, (1-2 kg); 300 g Syrup, (1:1 sugar to water); 1 Creme fraiche; 25 g Lemon juice; 12 g Vinegar, (sushi style); 5 g Lemon-infused olive oil; 5 g Grapeseed oil; 1 to taste Salt

for 4 people

NZ Herald

Ingredients

12	Scallops (Main)
2	Lemons (Main)
500 g	Potatoes, baked in the oven at 180C, salted then pushed through a sieve
1 kg	Sugar, (1-2 kg)
300 g	Syrup, (1:1 sugar to water)
1	Creme fraiche
25 g	Lemon juice
12 g	Vinegar, (sushi style)
5 g	Lemon-infused olive oil
5 g	Grapeseed oil
1 to taste	Salt

Directions

Peel the lemons and chop the peel finely.
Cook in the syrup, strain and cool in cold water. Repeat twice more so it is cooked three times in total.
Mix with other ingredients. Season.
Make a puree which is runny, rich and smooth. Season. Keep this warm.
Cook the scallops, serve on mash and spoon the dressing around. Great garnished with sorrel or chervil.